Grinder Assembly

ABSTRACT

A grinder with independent blades and an apparatus and methods to cause the product to be stretched, aligning the fibers of the product.

RELATED APPLICATIONS

The present application is a continuation-in-part of pending applicationSer. No. 13/573,369 filed Sep. 12, 2012 and application Ser. No.13/573,370 filed Sep. 12, 2012, are continuation-in-parts of pendingapplication Ser. No. 13/374,441 filed Dec. 29, 2011, Ser. No.13/374,417, filed Dec. 27, 2011, Ser. No. 13/374,422, filed Dec. 27,2011, Ser. No. 13/374,421, filed Dec. 27, 2011 and Ser. No. 13/374,423,filed Dec. 27, 2011 which all are a continuation-in-part of applicationSer. No. 13/199,910 filed on Sep. 12, 2011.

FIELD OF THE INVENTION

The present invention relates to a grinder with independent blades. Theinvention further relates to an apparatus and methods to cause theproduct to be stretched, aligning the fibers of the product.

BACKGROUND OF THE INVENTION

U.S. Pat. No. 4,205,415 relates to a tapered nozzle that slightlycompresses a mass of ground frozen meat to form a cohesive mass whileretaining the spaghetti-like shape of the ground strands to aerate thecohesive mass. A positive displacement pump forces the meat through agrinding plate and then through the nozzle to a rotating involute knifeto form patties of frozen ground meat in a continuous process.

U.S. Pat. No. 4,479,614 relates to a meat grinder that includes a pumpthat feeds meat particles into a mixing chamber at a constant flow rate.The meat exits into a frusto-conical shaped collection chamber forpassage to a grinder plate. A rotating knife with radially extendingblades is rotated by a hydraulic motor at a variable rate. The variableflow rate of the particles to chamber and the variable speed of theknife results in a variable particle size output by the grinder plate.

In the prior art, conventional meat grinders have utilized a screw typeconveyor for advancing meat particles through a chamber to force themthrough a grinder plate disposed at the end of the chamber. The grinderplate normally has a plurality of orifices disposed there through forreducing the particulate size of the meat. Normally, grinding is begunwith baseball size chunks of meat and then reduced to a desired sizewhich may take several stages of grinding.

Screw type meat grinders require a defined clearance between the screwconveyor and the sides of the chamber through which the meat is passed.This clearance allows the screw conveyor to clear the walls whilerotating. However, this clearance allows meat to flow backwards aroundthe screw conveyor under high pressure conditions, thereby reducing themaximum amount of pressure that can be applied to the meat particles atthe grinder plate. This pressure limit defines the maximum flow rate ofmeat that can be passed through a grinder plate. In addition, gristle orbone chips that may be present in the meat may clog the grinder plateand further inhibit grinding.

In grinding the meat to a desired particle size in a large manufacturingenvironment, it has been necessary to change grinder plates at variousstages of the operation. Since it is very difficult to go from a largeparticulate size to a very small particulate size, a number of stagesare necessary. When the meat is output from the grinder plate, it takeson a very “stringy” texture since the fat and meat fibers have atendency to adhere together along the longitudinal direction. Therefore,the grinding operation requires an additional step to reduce the lengthof this material. All of these operations must be repeated for eachstage of grinding.

The meat industry has attempted to control fiber length duringproduction through multiple designs. The previous best method is a bowlchopper, dependent upon operator control, it is a batch system thatslows production.

Meat grinders do not shear fiber to specified lengths. Meat grindersextrude meat using hydraulic pressure forcing product through holes, theinternal grinder blades are sweepers that clear holes of material thatcan plug them. This extrusion process does not control fiber length, itsubjects the product to very high pressure and fails to achieve desiredproduct quality. In the prior art, even if the internal grinder bladescould be run at a speed designed to cut the fiber to the desired length,it is not possible at this stage of production, for the meat to bestretched and the fibers aligned.

Current forming technology relies on high pressure, speed andcomplicated material flow pathways which produce a product lacking inquality. High pressure works the meat cells, the higher the pressure themore massaging, squeezing and turbulence of the meat cells takes place.High speed combined with a complicated flow path increases the pressureand turbulence and works the meat product, releasing and mixingmyosin/actin from the cells causing the muscle fiber to bind togetherand contract (protein bind). The contraction takes place during highheat application as in cooking. The action of the meat fiber is tocontract in length, this contraction combined with protein bind not onlyshortens the muscle fiber which if not controlled causes odd cook shapesbut a rubber like texture with a tough bite.

In muscle, actin is the major component of thin filaments, whichtogether with the motor protein myosin (which forms thick filaments),are arranged into actomyosin myofibrils. These fibrils comprise themechanism of muscle contraction. Using the hydrolysis of ATP for energy,myosin heads undergo a cycle during which they attach to thin filaments,exerting a tension, and then depending on the load, perform a powerstroke that causes the thin filaments to slide past, shortening themuscle.

Muscle fibril structure is measured from micrometers to severalmillimeters in length. These fibril structures are bundled together toform muscles. Myofibril proteins are the largest group and probably moreis known about these proteins than any other. In muscle cells actin isthe scaffold on which myosin proteins generate force to support musclecontraction. Myosin is the major protein that is extracted from themuscle cells by mechanical means.

An important purpose of tumbling and massaging is to solubilize andextract myofibril proteins to produce a protein exudate on the surfaceof the meat fiber. The exudates bind the formed pieces together uponheating. Binding strength also increases with increased massaging orblending time. This is due to increased exudate formation on the surfaceof the meat. Crude myosin extrudate is increased with increased blendingtime.

Grinding/chopping utilizes the concept of rupturing the cell to releaseprotein. This mechanical chopping or shearing takes place at theshear/fill plate hole. This process extracts actin and myosin frommuscle cells.

Mixing, utilizes friction and kinetic energy to release protein exudate.Fill hole shape and spacing can cause dead spots and turbulence in themeat flow. This change of direction is a form of mixing and massaging.This is another process, which extracts actin and myosin from musclecells.

Massaging, utilizes friction, kinetic energy and pressure to increaseprotein exudate. This action takes place almost anywhere meat comes incontact with processing equipment and is moved or has a change ofdirection via pressure. This is also a procedure which involvesextracting actin and myosin from muscle cells.

Meat patties are comprise of whole muscle meat, table trimmings, or LFTB(lean finely textured beef) or a combination thereof.

A grinder/mixer blends the product to either a course grind or a finegrind which creates a finished product. This creates a homogenous mixwhich is formed into a noodle.

With frozen foods, a flaker can be used which first flakes the frozenfood and then it is ground in a grinder/mixer/blender.

SUMMARY OF THE INVENTION

The present invention relates to orifices machined into the grinderplate that creates fiber orientation of the meat, and stretching of theproduct fibers. It is an object of the present invention for the fiberswhile aligned and stretched, to pass through the orifices at such highvelocity that the fibers are sheared at the desired length.

It is an object of the present invention to install a set of independentspeed controlled blades on the outside of the grinder plate. It is anobject of the present invention to use the orifice machined holes thatcontrol fiber orientation. It is an object of the present invention forthe grinder to extrude the product, accelerate the product through theorifices, resulting in fiber alignment and stretching while allowing theoutside blades the opportunity to shear the fibers to any lengthdesired. Having the fibers in the stretched aligned state at the exit ofthe orifices is the only point for shearing them. It is an object of thepresent invention to have an independent set of blades that can becontrolled for speed that allows fiber length control.

The present invention relates to an independent knife assembly, withvariable speed control, for shearing fibers affected by the orifices.

It is an object of the present invention to provide an outboard orexternal knife assembly for a grinder.

It is an object of the present invention to provide an outboard orexternal knife assembly for stuffers, or any other meat extrusionmachine or device.

It is an object of the present invention to provide independent speedcontrol of the outboard or external knife assembly. It is an object ofthe present invention for the device to be driven by hydraulic,electric, pneumatic, or any other energy transfer system.

It is an object of the present invention for the knives spinning drum tohave a gear driven, belt driven, chain driven, or any other method totransfer energy to the knives spinning drum.

It is an object of the present invention for the device to be attachedvia a thread, slip joint with retainer pin, clamp collar, as presentlyshown in the drawings, an interrupted thread, flange with bolts, a “U”shaped slip socket with locking cams or bolts.

It is an object of the present invention to for the knife used to be astandard off the shelf configuration. It is an object of the presentinvention for the knife to be redesigned as needed for differentapplications. It is an object of the present invention for the knife tobe a knife insert. It is an object of the present invention for theknife to have a thickness equal or smaller than the diameter of theholes. This will prevent the knife from windowing the orifice completelyshut, thus blocking the flow and pulsing the meat.

During the start and stop of meat flow, the cylinder needs to clearitself before the venturi action can take effect. It is an object of thepresent invention for the spherical portion of the orifice to be shorterin length than the cylinder portion or exit of the holes.

It has been shown that there is a relationship between the ratio of thelength of the spherical portion and the cylinder portion. The venturieffect when subject to a start and stop action or pulsed flow performsbetter with a long spherical portion and a short cylinder by ratio.

It is an object of the present invention for the drum device to have ascraper assembly. The scraper assembly keeps meat from tumbling like aclothes dryer, moving the meat out so that there is a lower contact timewith the drum. It directs the meat in a controlled fashion and acts as asafety device in case the device is not installed properly.

It is an object of the present invention for the drive part of the knifering to utilize three square notches with three raised tabs.

The present invention comprises an apparatus for grinding meat. The meatgrinder includes a pump for pumping meat particles in a continuous flowunder high pressure. This meat is pumped into the inlet port of acollection chamber that has a frusto-conical shape with the outlet porthaving a larger diameter. A grinder plate is disposed at the outlet portof the collection chamber with a plurality of holes disposed therein forreducing the diameter of the particulate size of the meat as the meat ispressed there through. A cutting knife is disposed adjacent the grinderplate for reducing the length of the particulate matter output from thegrinder plate. A variable motor is attached to the cutting knife formoving the cutting knife perpendicular to the surfaces in the grinderplate. The variable motor has a variable speed such that the length ofthe particulate matter output from the grinder plate is varied dependingupon the particular application.

In accordance with another embodiment of the present invention, thevariable motor is a hydraulic motor with an external pump for providingthe hydraulic pressure thereto. This hydraulic motor has a continuouslyvariable speed to rotate the cutting knife at a variable rotation speed.By varying the rotation speed of the knife, the length of theparticulate size pressed through the grinder plate can be determined fora desired particulate size.

In an embodiment, the grinder via its auger conveys meat through thegrinder plate. The outer knife cuts the meat again. The speed ofrotation of the blade effects fiber length. The speed is adjustable viaa speed control device connected to the motor. The motor drives theouter knife by a drive that is mechanically connected from the inputshaft to the outer drive knife hub. The contact of the external knife tothe grinder plate is adjusted by the outer knife pressure tension ringassembly.

It is an object of the present invention to provide fiber orientationtechnology to reduce the release and mixing of myosin with actin. It isan object of the present invention for the fiber orientation technologyto control orientation of the fiber. It is an object of the presentinvention for the fiber orientation technology to provide less myosinactivity resulting in a better bite/bind and control over the final cookshape.

The present invention relates to an apparatus and method foraccelerating food product in order to cause the product to be stretched,aligning the fibers of the product. It is an object of the presentinvention for a hole or orifice to change size from a larger to asmaller diameter with vertical or concave sides. It is an object of thepresent invention for the sides to have a sharp edge. The principle hasdesign similarities to a venturi. It is referred to as a nozzle,venturi, orifice, or a restriction to flow which results in productacceleration with a corresponding pressure drop through the orifice.

By reducing the diameter of a tube through which a substance passes, thevelocity is increased. This is the principle of Conservation of Mass.When the velocity increases the pressure of the material is reduced.This is the principle of Conservation of Energy.

For every liquid, there is a ratio between the cross-sectional area (C)and the cross-sectional area (c) through which velocity can only beincreased by reducing temperature or increasing pressure. Althoughground meat is not a homogeneous liquid, the same concepts still apply.It is impossible to attain a venturi effect unless there is a transitionbetween the orifices and the small orifice has a finite length. There isa ratio of length between the cylinder and sphere that effectsperformance. A shorter length of the cylinder as compared to the lengthof the spherical section effects the performance of the velocity andalignment.

A venturi allows a smooth transition from a larger orifice to a smallerone. This transition minimizes flow transitions and thereby reducesrestrictions in the system. The transition minimizes energy loss andsupports fiber alignment.

The transition in a venturi is extremely difficult to create in aproduction tooling environment. As a result, using the geometricproperties of a sphere or similar shape allows the ability to obtainmany of the venturi effect properties using standard productionpractices.

All points on a sphere are the same distance from a fixed point.Contours and plane sections of spheres are circles. Spheres have thesame width and girth. Spheres have maximum volume with minimum surfacearea. All of the above properties allow meat to flow with minimuminterruptions. There are no static or dead zones. No matter what anglethe cylinder intersects the sphere, the cross section is always aperfect circle.

It is an object of the present invention to increase meat velocityforcing linear fiber alignment.

It is an object of the present invention to have spherical geometry or asimilar shape in grinder plate or orifice plate apertures to createventuri effects.

The present invention relates to a grinding machine which has a hopperinto which the material to be ground is placed. The grinding machinefurther comprises a grinder portion, including a grinding head, amounting ring, a bridge, a collection tube, an auger or feed screw, anda barrel. A feed screw is located in the grinding head to advancematerial in the hopper through the head. A knife assembly is mounted atthe end of the feed screw and rotates with the feed screw in combinationwith the orifice plate or grinder plate. This grinds the material thatis advanced toward the orifice plate by the feed screw. The feed screwhas a bore at its downstream end into which a center pin is inserted.The center pin extends through a central passage of the knife assembly,and through a bushing that is positioned in a central opening of theorifice plate. A collection cone is located downstream of the orificeplate and is secured to the bushing. The orifice plate is comprised ofan outer section having a plurality of grinding apertures and an innersection having at least one collection passage. The collection passageor passages of the orifice plate lead to a collection structure definedby the collection cone, which generally includes a collection cavity anda discharge passage. An orifice plate guard is located downstream fromthe orifice plate and maintains the collection structure in place. Amounting ring holds the guard against the orifice plate and mounts theintervening structures to the body of the grinding head.

The present invention relates to a grinder head for a meat grindingmachine. The invention improves fiber alignment. The meat fiber is drawnthrough the orifices of the grinder plate which stretches the meatfiber. The venturi effect created by the orifice aligns the fiberthrough the plate. The meat fiber is stretched and allows a clean cut.There is little or no release of myosin.

It is an object of the present invention to get the lowest cross sectionthrough the cut of the meat.

It is an object of the present invention for the grinder to grind foodproduct.

This product flow is accelerated by using a system which reduces thecylinder size. Using the equation from Bernoulli's law of A₁V₁=A₂V₂, thevelocity is increased by reducing the cross sectional area.

The typical way of accomplishing this is the use of a venturi nozzle.However, a venturi requires a gradual area reduction and a finite lengththroat. Given the restrictions of the plate thickness, it was notfeasible to put a venturi in a grinder or orifice plate. However,utilizing the properties of a sphere, the product achieves accelerationby intersecting a cylinder with a sphere of a larger diameter.

In a sphere, pressure is equal in all directions. Therefore, when thesphere is intersected by a cylinder, the product will move in adirection coaxial with the cylinder at a high velocity. The impact onthe product in the grinder plate is greater because the product movingat a higher velocity will generate more momentum.

It is an object of the present invention to provide a venturi effect inthe apertures of the orifice plate by creating a sphere to cylinderapertures. This creates a venturi effect or a venturi pump. Thisaccelerates the product through the orifice. The spherical cut createsequal pressure in all directions. It is an object of the presentinvention to have a spherical hemisphere or curved structure which has adiameter which is no greater than the choke flow for the liquid, gas, orsolid used and is no less than the diameter of the connected cylindricalportion.

It is an object of the present invention for the spherical hemisphere orcurved structure to have a diameter between 1.1 to 2.5 times greaterthan a cylindrical portion which intersects the same. It is preferred tohave a sharper edge from the edge to the hole.

It is an object of the present invention to use spherical geometry, withcylindrical intersections, and the ratio of the diameter of the spheredivided by the area of the cylinder to be no greater than the choke flowfor the liquid, gas, or solid used and is no less than the diameter ofthe connected cylindrical section to create conditions to meat flowwhich maintain improved cell structure.

Irregular shapes do not have diameters, but they do have areas. For agiven ratio of a linear item, the ratio becomes the square of the linearratio. For curved and irregular shapes, the ratio of the initial areaand the reduced area is from approximately 1.2 to 6.25.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a dissembled view of the grinder outboard knife assembly.

FIG. 2 is an illustration of a prior art venturi design.

FIG. 3 is a top view of an embodiment of an orifice or grinder plate ofthe present invention.

FIG. 4 is a magnified top view of an embodiment of an orifice or grinderplate of the present invention. As shown in this embodiment, thespherical portion is shorter compared to the exit cylinder length.

FIG. 5 is a cross sectional side view of an embodiment of an orifice orgrinder plate of the present invention. As shown in this embodiment, thespherical portion is shorter compared to the exit cylinder length.

FIG. 6 is a magnified cross sectional side view of an embodiment of anorifice or grinder plate of the present invention. As shown in thisembodiment, the spherical portion is shorter compared to the exitcylinder length.

FIG. 7 is a top view of a grinder plate of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

FIG. 1 shows a grinder outboard knife assembly 10 comprising a grinderknife 12, which is a device that has multiple legs (or extensions) froma hub, each of which has edges designed to cut fibers by rotating on aflat surface with multiple orifices.

A grinder plate 14 is a flat disc that has multiple orifices. Thegrinder plate 14 is the surface upon which the grinder knife rotates.

The bone collector tube 16 is a tube which is attached to the center hubof the grinder plate 14. It creates a path for bone matter to travel sothat it is separated from the ground meat.

In an embodiment, the bone collector, which usually uses a ball valvefor flow control, is replaced with a fixed insert orifice that has thespherical hole design of the present invention. This allows for easysize change, removal and installation of a different sized orifice. Thisassists in keeping the flow consistent, the acceleration through theorifice would be self-cleaning, and it would reduce the outside profileallowing for better exit of meat from the drum device.

The grinder plate nut 18 holds the grinder plate 14 to the grinderbarrel.

The gear box clamp 20 is a circular locking clamp that affixes theexternal gear box to the end of the grinder, via the nut 18.

Outer knife 22 cuts meat on the downstream side of the grinder plate 14.

Knife push rod 24, is a bar that allows spring forces to be exerted onthe knife 12.

O-ring 26 is an elastomer used either for sealing mating surfaces or canprovide a cushioning and spring effect.

Gear box mounting flange 28, is the part of the gear box that allows thegear box clamp 20 to hold the gear box to the grinder. Gear box clampengages both flange 28 and nut 18 to hold the device on the grinder.

Gear box housing 30, is comprised of left and right housings that arefastened by bolts.

Bearing 32 supports rotation against the gear box housing 30.

Input shaft bearing 34, which is also known as the drive sprocketbearing, facilitates the drive shaft rotating the outer knife 22.

Bearing race 36 is the cover on the outer diameter of the bearing 32that contains the balls (ball bearing) or rollers (roller bearing).

The knife assembly 10 further comprises a drive chain 38 that transmitsthe motor force to the external knife.

Outer knife drive hub 40 is the sprocket that is directly driven by theexternal motor.

Input sprocket shaft 42 transmits the forces from the auxiliary motor tothe drive chain 38.

Motor input coupling 44 is attached to the front of the auxiliary motor.

Gear box housing 46 is comprised of a left and right housing that isfastened by bolts.

Outer knife pressure tension ring 48 applies pressure to the outer knife22 to keep it on the surface of the grinder plate 14.

In a further embodiment, the springs of the device will be internal withno outer ring.

Tension spring 50 creates force to maintain contact between the outerknife 22 and grinder plate 14.

Tension adjust screw 52 adjusts tension from the compressing spring.

Gear box motor flange 54 is a flange to which the motor is attached.

Motor clamp 56 is a clamp that holds the motor 60 to the gear box.

Motor mount flange 58 is the flange attached to the gear box.

Adjustable speed motor 60 is an electric motor with an inverter drive.

In an embodiment, the grinder knife is installed into the end of thegrinder auger. The grinder plate has a plurality of holes that have aspherical component and a cylindrical component. The grinder plate andthe grinder knife are assembled to the end of the grinder by a grinderplate nut. The grinder plate nut is assembled to the grinder by a screwthread. The outer knife is assembled to three knife push rods. The gearbox mounting flange is assembled to the LH gear box housing. An O-ringis inserted into the gear mounting nut flange to prevent meat leakage.

The bearing and the bearing race are assembled to the outer diameter ofthe outer drive hub. The outer drive hub has sprocket teeth to acceptthe drive chain. There is a second bearing and bearing race that fitover the outer knife drive hub and into the gear box housing RH.

There are two input shaft bearings that are assembled to the gear boxassembly. The input sprocket shaft is aligned to the outer knife drivehub. The motor input coupling facilitates the motor to drive theassembly. After the gear box assembly is finished then the outer knifewith the 3 knife push rods is pushed through the gear box assembly. Thethree tension springs, one for each rod, are assembled to holes in thegear box housing assembly. The outer knife pressure tension ring isassembled with the tension adjusting screw to provide for tensionadjustment.

The entire assembly is affixed to the grinder plate nut by an attachmentflange on the nut and a similar flange on the gear box mounting flange.These are attached by the gear box clamp. The gear box motor flange isassembled via three bolts. The motor flange is assembled to the front ofthe motor.

The motor is affixed to the gear box by the motor clamp that is similarin function to the gear box clamp. The motor is electrically connectedto a speed control device.

The bone collector tube is affixed to a hub on the grinder plate.

FIG. 2 shows a prior art venturi 100 comprising a diameter 102, angletransition 104, throat length 106 and discharge 108.

FIG. 3 shows an orifice plate 200 having apertures 210.

FIG. 4 shows a magnified view of the orifice plate 200 showing theapertures 210.

FIG. 5 shows the orifice plate 200 having the apertures 210. Theapertures comprising a sphere section 212 and a cylinder section 214.

FIG. 6 shows a magnified view of the apertures 210 having a sphericalsection 212 and a cylinder section 214.

FIG. 7 shows a grinder plate 250 having a bone collection slots 252, andorifices 254 which are comprised of a spherical diameter 256 and acylindrical diameter 258. The arrow 260 shows the direction of the meatflow.

The present invention relates to fiber orientation technology. The fiberorientation technology drops pressure across the grinder plate, alignsthe fibers of meat so that the contraction of the muscle fiber that doestake place is in a direction of choice controlling both bite andshrinkage. The fiber orientation technology provides a lower resistanceto product flow.

The fiber orientation technology provides a better shear surface for acleaner cut. The fiber orientation technology aligns the fibers in thegrinder plate so the shearing action disrupts as few muscle cells aspossible. The fiber orientation technology decreases the total area ofgrinder plate blocking the meat flow resulting in less direction changeto the product which works the meat. The fiber orientation technologypulls the meat fiber through the apertures of the grinder plate insteadof pushing using the principles of the venturi/choke plate.

All of these characteristics of fiber orientation technology reduce therelease and mixing of myosin with actin, the net effect is a controlledorientation of the fiber, less myosin activity resulting in a betterbite/bind and control over the final cook shape. Spherical geometry inapertures of the grinder plate creates venturi effects.

The grinder plate has a multiplicity of fill orifices distributed in apredetermined pattern. The orifices consist of spherical intersectionsor a curved structure intersecting a cylindrical section. The sphericalsection or curved structure has a diameter no greater than the chokeflow for the liquid gas or solid used and is no less than the diameterof the connected cylindrical portion. By a reduction in thecross-sectional area a “venturi” condition is created. By usingspherical sections or a curved structure, intersections between cylinderand spheres or curved structures create transitions which can bemanufactured whose geometry approaches a venturi style system. It ispreferred to have a sharper edge from the edge to the hole. To get aperfect edge it is preferred to sharpen with a grinder. In a preferredembodiment, the grinder plate is chrome coated.

Using conservation of mass and conservation of energy principles thevolume rate of flow must be equal at all points in the systems.(ρ₁A₁V₁)=(ρ₂A₂V₂). Since ρ is a constant, velocity is inverselyproportional to cross sectional area. Also, a venturi requires a ramp ofsome finite distance and a throat which also has a finite distance.

A spherical geometry feeding into a circular cross section which createsa product velocity increased while maintaining more consistent pressureon the meat. A sphere has the following properties:

-   -   All points on a sphere are the same distance from a fixed point.    -   Contours and plane sections of spheres are circles.    -   Spheres have the same width and girth.    -   Spheres have maximum volume with minimum surface area.    -   These properties allow meat to flow with minimum interruptions.        There are no static or dead zones.    -   No matter what angle the cylinder intersects the sphere; the        cross section is always a perfect circle.    -   Pressure inside of a sphere is uniform in all directions.

When meat is passed through a circular cross section of a sphere, thefact that pressure is uniform in a sphere creates forces which will becoaxial with the sphere. The reduction in area accelerates the meatthrough the cylindrical section of the fill plate. The acceleration hasbeen shown empirically to align fibers in the primary direct of flow.Hence, there is fiber orientation.

1. A grinding assembly comprising: a grinder plate; a set of independentspeed control blades on outside of said grinder plate.
 2. The assemblyof claim 1 wherein said grinder plate comprises machined holes thatcontrol fiber orientation.
 3. The assembly of claim 1 wherein said setof blades provides fiber length control.
 4. A grinding machinecomprising: a hopper into which material to be ground is placed; agrinder portion comprising a grinding head, a mounting ring, a bridge,barrel, and a collection tube; a feed screw or auger is located in saidgrinding head to advance material in the hopper through said head; a setof independent speed control blades; an orifice plate; a collection conelocated downstream of said orifice plate; said orifice plate comprisedof a plurality of grinding apertures and at least one collectionpassage; said grinding apertures create a venturi effect.
 5. Thegrinding machine of claim 4 wherein said grinding machine aligns fibersin material that is ground.
 6. The grinding machine of claim 4 whereinsaid material to be ground is drawn through said apertures of saidorifice plate which stretches said material.
 7. The grinding machine ofclaim 4 wherein said venturi effect created by said apertures alignsfiber of said material to be ground through said orifice plate.
 8. Thegrinding machine of claim 4 wherein said material to be ground isstretched or aligned and creates a clean cut of said material.
 9. Thegrinding machine of claim 4 wherein said ground material has little orno release of actin and myosin.
 10. The grinding machine of claim 4wherein said apertures create the lowest cross section through theground material.
 11. The grinding machine of claim 4 wherein saidapertures have a diameter no greater than the choke flow for the liquidgas or solid used and is no less than the diameter of the connectedcylindrical portion.
 12. The grinding machine of claim 4 wherein saidapertures have a diameter such that ratio of diameter of sphericalsection in said orifice plate to diameter of cylindrical area of saidorifice plate is approximately 1.1 to 2.5.
 13. The grinding machine ofclaim 4 wherein said apertures of said orifice plate utilizeintersection of a spherical section with a cylinder in order to create across section which represents said venturi orifice.
 14. The grindingmachine of claim 4 wherein said food to be ground comprises meat. 15.The grinding machine of claim 4 wherein said apertures of said orificeplate change size from a larger to a smaller diameter with vertical orconcave sides having a sharp edge.
 16. The orifice plate of claim 4which comprises a nozzle, venturi, orifice, or a restriction to flowwhich results in product acceleration with a corresponding pressure dropthrough said apertures.
 17. The grinding machine of claim 13 whereinsaid spherical section is shorter in length than said cylinder.